I’ve baked many pies as a pastry chef, but a homemade chocolate mousse pie remains one of my favorites. A buttery Oreo crust supports a silky dark chocolate mousse, finished with a thin chocolate ganache and clouds of homemade whipped cream. The contrast of textures—crisp crust, airy mousse, glossy ganache—makes this dessert irresistible.
I kept the mousse straightforward so it’s easy to assemble at home. Like my dark chocolate Oreo cake, this pie feels festive enough to make whenever you want to celebrate. It’s a true chocolate lover’s delight.
This recipe is ideal for serving a crowd. If you’d rather make individual portions, try chocolate Oreo cupcakes instead.
Let’s Make It!
1
Press the crushed Oreo cookies into a 9″ springform pan, then bake the crust. Use your hands or the back of a measuring cup to press the crumbs evenly across the bottom and slightly up the sides so the crust holds together while baking.
2
Make the whipped cream. Whisk heavy cream with powdered sugar and vanilla until medium peaks form. Chill until needed—this light whipped cream will be folded into the chocolate base to give the mousse its airy texture.
3
Heat the cream, egg yolks, and sugar. Gently cook this mixture while stirring so the yolks set slightly and the sugar dissolves—this creates a smooth, safe base for the ganache and adds richness to the mousse.
4
Pour the hot cream mixture over chopped chocolate. Add the bloomed gelatin, wait a few minutes, then stir until silky and smooth. This warm ganache is the chocolate backbone of the mousse.
5
Fold the whipped cream into the chocolate base. Start with one-third of the whipped cream to loosen the chocolate, then gently fold in the remainder. Take care not to overmix so the mousse stays light and airy.
6
Pour the chocolate mousse filling over the Oreo crust. Smooth the surface, cover with plastic wrap, and refrigerate for at least four hours or preferably overnight so the mousse sets fully.
If you’re a devoted chocolate fan, you might also enjoy an ooey-gooey Oreo cookie cake—essentially a giant Oreo baked into cake form.
7
Pour the chocolate ganache over the set mousse. Spread it evenly, then chill another 30 minutes so the ganache firms to a glossy finish.
8
Finish with homemade whipped cream and chocolate curls. Pipe or dollop the whipped cream, add curls or shavings, then slice with a clean, sharp knife for neat servings.
If you try this recipe, please share how it went in the comments and leave a star rating. I love seeing your photos—tag me on social media so I can check out your creation!
Chocolate Mousse Pie with Oreo Crust
Print Recipe
Save RecipeSaved!
Pin Recipe
Equipment
-
9″ spring form pan
Ingredients
Oreo Crust
- 25 whole Oreos
- 5 tablespoons unsalted butter, melted
Dark Chocolate Mousse
- 1 cup heavy cream #1 (for the whipped cream)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons cold water
- 1 teaspoon powdered unflavored gelatin
- 9 ounces 70% dark chocolate, chopped
- 1 cup heavy cream #2 (for the ganache)
- 3 large egg yolks
- 1/3 cup + 1 tablespoon granulated sugar
Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces 70% dark chocolate, chopped
Homemade Whipped Cream
- 2/3 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
For the Oreo Crust
-
Preheat the oven to 350°F (180°C). Line the bottom of a 9″ springform pan with parchment paper.
-
Pulse about 25 Oreos in a food processor until finely ground (about 2 1/2 cups or 292 g of crumbs).
-
Combine crumbs with 5 tablespoons melted butter and press into the prepared pan, slightly up the sides.
-
Bake 10–12 minutes until set, cool 10 minutes on a wire rack, then transfer to the freezer until needed.
For the Chocolate Mousse
-
Whip heavy cream #1 with powdered sugar and vanilla until medium peaks form. Cover and chill.
-
Sprinkle gelatin over cold water and let bloom for 5 minutes until absorbed.
-
Place chopped chocolate in a heatproof bowl. In a small pot, whisk cream #2, egg yolks, and sugar; cook over medium-low, stirring, until the mixture reaches 165°F. Pour over chocolate, add gelatin, let sit 3 minutes, then stir until smooth. Cool 5 minutes.
-
Fold one-third of the whipped cream into the chocolate base to loosen it, then fold in the remainder until no white streaks remain.
-
Pour mousse over the frozen crust, cover, and refrigerate at least 4 hours or overnight.
For the Ganache
-
Place chopped chocolate in a bowl. Heat 1/2 cup cream until boiling, pour over chocolate, let sit 3 minutes, then stir until smooth.
-
Let ganache cool 5 minutes, pour over mousse, spread evenly, and chill 30 minutes to set.
For the Homemade Whipped Cream
-
Whip 2/3 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until medium-firm peaks form. Spoon over ganache and garnish with chocolate curls.
-
To remove the ring, run an offset spatula around the edge, unlock the ring, and lift it away. Slice with a sharp knife, wiping between cuts. Enjoy!
Video
Notes
Freezing: Freeze the whole pie or individual slices in an airtight container for up to one month. Thaw overnight in the fridge before serving.
Chocolate tip: Use a good-quality chocolate bar rather than chocolate chips for the best, creamy texture.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was created and tested by a real person
AI recipes are taking over the internet, and they can’t be trusted.